Keto Cheesecake Bites
- Total time
- 45 minutes
- Calories
- 130 kcal
- Protein
- 3 g
- Serves
- 16 bites (about 1-inch squares)
These keto cheesecake bites are small, chilled squares with an almond flour crust and a cream cheese filling sweetened with erythritol. Baking them in a lined loaf pan creates 16 clearly portioned bites, with storage guidance for a make-ahead dessert.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 3 g
- Carbs
- 4 g
- Fat
- 12 g
- Fiber
- 2 g
Estimated from the listed ingredients.
- Prep
- 20 minutes
- Cook
- 25 minutes
- Wait
- 3 hours chilling
Ingredients
- 1 cup fine almond flour
- 2 tbsp melted butter
- 1 tbsp granulated erythritol
- 12 oz (340 g) full-fat cream cheese, softened
- 1 large egg
- 1/3 cup powdered erythritol
- 1 tsp vanilla extract
- 1 tsp lemon juice
Before you start
- Use brick-style cream cheese at room temperature; spreadable tub cheese has more water and can make a soft filling. Almond flour is not interchangeable with coconut flour.
- Erythritol is a sugar alcohol. Sweetener blends vary, so the carbohydrate estimate and flavor can change with another product. Contains milk, egg, and tree nuts.
Instructions
- Heat oven to 325°F (165°C). Line an 8-by-4-inch loaf pan with parchment, leaving an overhang.
- Mix almond flour, butter, and granulated erythritol. Press firmly into the pan and bake 8 minutes until lightly fragrant; cool 5 minutes.
- Beat cream cheese until smooth. Beat in egg, powdered erythritol, vanilla, and lemon juice just until combined; do not overbeat air into the filling.
- Spread over the crust. Bake 16 to 18 minutes until the edges are set and the center has a small wobble. Cool to room temperature, then chill at least 3 hours before lifting out and cutting into 16 bites.
Meal prep, storage, and reheating
Keep bites covered in the refrigerator for up to 5 days. Freeze in a single layer, then transfer to a sealed container for up to 1 month. Thaw in the refrigerator; serve chilled rather than reheated.